Ingredients:
3 large ripe tomatoes ( 1 pound)
1 teaspoon butter
2 tablespoons minced onions
2 cups calcium-enriched soymilk
1/2 teaspoon salt
1/8 teaspoon fresh ground black pepper
Directions:
Peel the tomatoes by dipping them in boiling water for about 30 seconds.
This loosens the skin and makes it easy to remove.
Cut the peeled tomatoes in half crosswise and squeeze out the seeds, carefully removing any remaining seeds with a small spoon.
Dice the tomatoes and set aside.
Melt the butter in a heavy saucepan over medium heat.
Add the onion and cook, stirring frequently, until soft and translucent, about 3 minutes.
Add the diced tomatoes, cover and cook, stirring occasionally, until the tomatoes are very soft, for about 20 minutes.
Remove from the heat and spoon the tomato mixture into a blender and puree.
Add the soy milk and all of the remaining ingredients to the blender and puree.
At this point you can pour the soup back into the saucepan and heat it to the desired temperature; or you can serve it at room temperature or refrigerate it and serve it cold.
Servings: 3
Time preparation: 15 min.
Time total: 39 min.